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Map: Where to Eat in Ireland, All The Reviews
Restaurants have become our remit and their recommendations our currency, so just like 'Now That's What I Call Music!' here's an exclusive compilation…
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Russell & Patrick
2
Edible Memories of Kyiv
Sausage-stuffed doughnuts, endless bowls of varenyky chased by medovik and exploring the cuisines of the Caucuses. Our time in Kyiv five years ago is…
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Russell & Patrick
A Critical Eye: 2024 Trends in Food and Restaurants
Predictions can be tricky as predictors are so often visualising too far in the future, here's what we see down the line in these next 12 months
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Russell & Patrick
We're Movin' Out (To The Sounds of Kacey Musgraves)
Soundtracking our departure era as we pack up six years of memories from our little gate lodge...
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Russell & Patrick
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Condiment Curiosity: Maille Dijon Mustard
Seventh in the series, can you believe a city is known the world over for a single condiment!? But how did Dijon mustard come to be and what's Maille…
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Russell & Patrick
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Condiment Curiosity: Lotus Biscoff® (Original Caramelised Biscuit Spread)
Eighth in the series, the Belgian sweet, cinnamon-spiced spread born from crushed biscuits - sometimes known as "crack in a jar" - continues to…
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Russell & Patrick
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Bib Gourmands, Ignoring Inflation and Identity Crisis
Good food and good value come at a price, but why are so many of Ireland's restaurants overlooked in Michelin's Bib Gourmand category?
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Russell & Patrick
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Condiment Curiosity: Branston Pickle
"Bring Out The Branston" is the iconic tag line, but before we bring it out let's rewind to find out how this tangy veg pickle - a post-WW1 creation …
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Russell & Patrick
How Do You Plan Your Food Trips? Five Solid Tips...
We're constantly asked and have written about it previously, but here's the up-to-date, inside steer on how we plan our gastronomic travels
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Russell & Patrick
Condiment Curiosity: Sriracha
You've got a bottle of sriracha in your kitchen, right? That clear squeezy bottle with its crimson contents and cute little lime green pointed hat…
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Russell & Patrick
05: Snacks Back on Track: Train Dining Over Time
The glamour of the Victorian age of railways is hard to beat, so for future railway dining options should we consult the past?
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Russell & Patrick
04: Behind the Scenes of Hot Fat
A cookbook born in lockdown, and a debut dedicated to the dark art of deep-frying
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Russell & Patrick
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